Chicken Salad-Stuffed Tomatoes

(Inspired by a recipe from Rachael Ray)

1 large cooked chicken breast, seasoned and cubed
4 large tomatoes
1/2 cup cilantro (set a bit aside for garnish)
1/4 cup mayo (I used Hellmann's)
1/2 cup chives (set a bit aside for garnish)
1 small can of water chestnuts
2 celery stalks
1 cup of corn
salt
pepper
garlic powder
onion powder

1.) Core tomatoes and set aside some tomato juice from pulp.

2.) Chop water chestnuts, celery, cilantro, and chives. Put into a medium size mixing bowl.

3.) Add mayo, corn, chicken, and tomato juice. Mix.

4.) Season with garlic and onion powder, salt, and pepper.

5.) Spoon mixture into each tomato. Top with extra chives/cilantro if desired.


Serves 4.

Creamy Chicken Avocado Salad

1 red pepper
1/2 small red onion
1/2 cup chopped cilantro
1 can corn (or 2 ears of corn, cooked, & cut off the cob)
2 ripe avocados
2 small tomatoes
2 garlic cloves, minced
4 tbsp mayo
1 tbsp white vinegar
Salt & pepper
10 pieces of bacon
2 chicken breasts

1.) Cook bacon until crispy. Drain and crumble/chop into small bite size pieces.

2.) Cook chicken with garlic, s&p, and other seasons as desired. Shred chicken or chop into small pieces.

3.) In a large bowl, combine chicken, bacon, and corn.

4.) Rough chop red pepper, onion, tomatoes, avocados, and cilantro. Add to the bowl.

5.) In a small bowl, mix mayo and vinegar. Then, add to the other ingredients

6.) Stir until well coated. Add salt & pepper as needed.

7.) Cover and refrigerate until ready to serve.


This is good eaten by itself or with tortilla chips.